What's For Dinner: Baked Eggplant Parmesan



Baked Eggplant Parmesan
makes 8 servings

olive oil
1 teaspoon dried oregano
fine sea salt
freshly ground black pepper
3/4 cup freshly grated parmesan cheese
2 eggs
2 tablespoons water
2 eggplants, peeled and cut into 1/2" slices
2+ cups shredded mozzarella
2 jars pasta sauce (I used Barilla Tomato & Basil sauce, my favorite)

1. Preheat the oven to 375 degrees. Pour about 1 T of olive oil on two baking sheets (1 T each). Use a pastry brush to spread the olive oil over the entire surface of each baking sheet. Set aside.
2. Prepare the breadcrumb mixture. Combine the bread crumbs, oregano, and grated parmesan cheese. Season with salt and pepper to taste. Set aside.
3. In a shallow bowl, whisk together the eggs and water.
4. To prepare the eggplant slices, dip each slice in the egg mixture, and allow any extra liquid to drip off. Then dredge each slice in the bread crumb mixture, throughly coating each side. Then place on the oiled baking sheet.
5. Place both baking sheets in the oven. Bake the eggplant slices for 20 minutes, or until the bottom of each slice is golden brown. Remove from the oven and flip each slice. Then return the baking sheets to the oven, switching the places of each baking sheet. (The baking sheet that was on the bottom should be moved to the top, and vice versa.) Continue baking for another 20 minutes, or until golden brown. Remove from the oven and increase the oven temperature to 400 degrees.
6. Pour 2 C pasta sauce into a 9x13 baking dish. Spread to evenly cover the dish's bottom. Top with half the eggplant slices (about one baking sheet's worth.)
7. Top the eggplant slices with 3/4 C mozzarella cheese. Repeat the process -- add 2 C pasta sauce, then the remaining eggplant slices, then another 3/4 - 1 C mozzarella cheese.
8. Grate fresh parmesan cheese over the top.
9. Bake in the oven for about 15-20 minutes, or until the cheese is melted and the pasta sauce is bubbling.
10. Remove from the oven and let sit for at least 5 minutes.
11. Serve straight up or over a bed of pasta.

(adapted from Everyday Food)

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What's For Dinner: Confetti Quinoa with Black Beans


One of our guilty pleasures in town is picking up a meal at Qdoba. I always get the naked burrito -- basically a burrito sans the flour tortilla. Since it's really just rice with some black beans on top, it seems like it would be a bit more economical to make my own version at home. I decided to amp the nutrition up a bit by making quinoa the base rather than white rice. Just like at Qdoba, you can add whatever toppings you want. We substituted Chobani Greek yogurt for sour cream; not only is it lower in fat, but it also has a higher protein content.

Confetti Quinoa with Black Beans
4 servings

1/2 cup quinoa, rinsed (I used a red variety)
1/2 red pepper, chopped
1/2 green pepper, chopped
1/4 onion, chopped

1 can black beans
2 tablespoons guacamole
1 tablespoon Greek yogurt
2 tablespoons salsa
colby jack cheese for garnish

1. Add the rinsed quinoa, water, and chopped onion and peppers into the bowl of a rice cooker. Cook on the "white rice" setting. Allow to sit for at least 15 minutes after cooking is complete. (If you don't have a rice cooker, cook the quinoa according to the manufacturer's instructions, then stir in the chopped peppers and onion at the end.)
2. Heat the black beans in a small saucepan over medium heat. Stir every so often to ensure beans heat evenly (and they don't get stuck on the bottom of the pot!).
3. To serve, make a bed of quinoa, add black beans and the toppings of your choice. (We added guacamole, Greek yogurt, some salsa, and a bit of cheese.)
4. Eat!

{D's ginormous Qdoba-sized portion}
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What's To Drink: Mojito

It may have snowed the other day, but I'm ready to break out the summertime cocktails! And since one of the herb plants we bought at Whole Foods the other week was a mint plant, what better way to start off the season than with a mojito? A simple combination of fresh mint leaves, fresh lime juice, raw sugar, rum, and club soda is all it takes to make this super-refreshing drink.

Mojito
makes 1 drink

6 mint leaves, lightly rinsed
juice of one lime
1 teaspoon raw sugar
ice cubes
1 1/2 oz rum
7 oz club soda
lime wedge for garnish

1. Add the mint leaves, lime juice, and raw sugar to the bottom of a 8 oz glass. Muddle the mint leaves. (I used the bottom end of a wooden spoon since I don't have a muddler.)
2. Fill the glass with ice cubes.
3. Add the rum and soda; stir to mix. Garnish with a lime wedge.
4. Drink up!
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What's For Dinner: Linguini with Asparagus and Peas in a Lemon-Butter Sauce


In addition to the rhubarb that graced yesterday's pie, I also picked up some fresh purple asparagus at the farmer's market in Fort Collins. Wow, did the asparagus look good! And still clinging to a little dirt. It doesn't get much fresher than that! I have enjoyed a number of pasta dishes at restaurants lately that feature asparagus and a lemon-butter sauce; I decided it was time to try to make such a dish myself at home. A quick search on the Internet for a lemon-butter sauce recipe actually resulted in me finding the perfect complete recipe for to try. Fate? Quite possibly!


Linguini with Asparagus and Peas in a Lemon-Butter Sauce (adapted from this Cooking Light recipe)
makes 4+ servings

8 oz whole wheat linguini
1 cup frozen peas, thawed
bunch of asparagus, rinsed, and cut into 1 1/2" pieces
1 tablespoon unsalted butter
2 garlic cloves, minced
1 cup organic veggie broth
1 teaspoon cornstarch
3 tablespoons lemon juice (one lemon)
1/3 cup organic heavy cream
1/4 teaspoon ground black pepper
1/2 teaspoon fine sea salt
sprinkle of crushed red pepper
freshly ground black pepper

1. Thaw the frozen peas by placing them in a colander and then rinsing them with room temperature water. Set aside.
2. Cook the linguini according to the manufacturer's instructions. Add the asparagus to the pasta water during the last minute of cooking. When the pasta is finished cooking, pour the pasta water out over the thawed peas.
3. Melt the butter over medium-high heat in a large skillet.
4. Add the garlic and cook for about one minute, stirring constantly.
5. Mix together the veggie broth and cornstarch. Pour the mixture into the skillet and bring to a boil.
6. Continue cooking the liquid until it thickens; stirring constantly. Remove from heat.
7. Stir in the heavy cream, lemon juice, salt, black pepper, and crushed red pepper.
8. Add in the pasta, asparagus, and peas. Toss in the sauce to coat.
9. Serve immediately. Garnish with freshly ground black pepper if desired.



{served up and ready to eat}
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What's For Dessert: Strawberry-Rhubarb Pie



{the delicious (if I do say so myself) strawberry-rhubarb pie}

I've seen rhubarb in the grocery store lately ('tis the season!) and all of a sudden I got quite the hankering to try to my hand at making a strawberry-rhubarb pie. The rhubarb in our local grocery stores looked pretty sad, so I decided I'd check out the offerings at the "local" farmer's market in Fort Collins on Saturday. I was in luck -- there were a lot of gorgeous stalks of rhubarb for sale.

{rhubarb!}

I scooped up several stalks and then went to Whole Foods to pick up a pack of strawberries. Back at home, I tucked my fears of pastry away and set to make a pie crust. My first attempt didn't quite work out as the recipe I followed was for a 9-inch pie crust, and of course, I didn't check to see what size of pie pan I had (whoops, 10 inch!) until after I made the crust. So . . . back to the drawing board -- I doubled the recipe and this time had plenty of crust for my pie dish. Crisis averted. The rest of the pie-making process was pretty straight forward. I opted to make a crumb topping as (a) it's much easier and (b) the last time I made a lattice-topped crust it ended up a little cattywampus.

Strawberry-Rhubarb Pie 
makes 12 servings

For the fruit mixture:
6 stalks rhubarb, ends removed and chopped into 1/4" pieces
2+ C strawberries, rinsed, hulled, quartered, and sliced
2 T cornstarch
3/4 C raw sugar

1. In a large bowl, mix together the rhubarb, strawberries, cornstarch, and sugar. Set aside. (Let sit for at least 15 minutes before pouring into the pie crust.

{strawberry-rhubarb mixture}

For the pie crust:
2 1/2 cups unbleached all-purpose flour
1 teaspoon fine sea salt
1 teaspoon raw sugar
2 sticks (1 cup) unsalted butter, cut into small pieces
4+ tablespoons ice water

1. Add the flour, sea salt, and sugar into the bowl of a food processor. Pulse several times to mix the ingredients together.
2. Add the small pieces of butter. Pulse until the ingredients look like coarse meal.
3. Add 4 tablespoons of ice water, pulsing in between additions. When the dough comes together in your fist, it is ready. Otherwise, continue to add water in tablespoonfuls. (I probably added about 8 tablespoons due to our elevation/dry climate issues.)
4. Dump the dough out onto a floured surface. (I used a large cutting board.) Knead a couple of times to bring the dough together. Form into a disk, wrap in plastic wrap, and chill in the fridge for at least one hour.

For the crumb topping:
3/4 cup unbleached all-purpose flour
1/3 cup brown sugar
3 tablespoons raw sugar
pinch of salt
6 tablespoons unsalted butter, cut into small pieces

1. Mix together the flour, sugars, and salt with a whisk. Add in the pieces of butter. Work the mixture with your hands until pea-sized crumbles form. Cover and place into the fridge until you are ready to use them.

{ready for the oven}

To make the pie:
1. Preheat the oven to 375 degrees. (If you are using a metal pie plate, heat the oven 25 degrees higher, or 400 degrees.)
2. Remove the chilled dough from the fridge. Place on a floured piece of parchment paper. Use a rolling pin to roll out the dough into a 14-inch (or so, I didn't measure!) circle. Carefully place the rolled-out dough into a glass 10-inch pie dish.
3. Fit the dough into the bottom of the dish. Use kitchen shears to trim off the excess dough. Flute the edges (by pinching) if desired.
4. Pour the strawberry-rhubarb mixture into the crust.
5. Top the pie with the crumb mixture.
6. Decrease the oven heat 25 degrees -- 350 degrees for glass pie dishes; 375 degrees for metal pie plates.
7. Bake for about an hour and a half, or until the topping is browned and the crust is lightly browned.
8. Let cool completely before serving the pie. (Martha suggests letting it sit overnight -- we did mainly because I didn't get the pie out of the oven until after 9p.)

(adapted from this Martha Stewart recipe)

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What's For Dinner: Grilled Cheddar and Raspberry Jam Sandwiches


Grilled Cheddar and Raspberry Jam Sandwiches
makes one serving

4 small slices of multigrain bread (or 2 normal-sized slices)
2 tablespoons raspberry jam (I use Crofter's Organic Raspberry fruit spread -- yum!)
2 slices white cheddar cheese
1 tablespoon olive oil

1. Heat the olive oil in a large skillet on medium-high heat.
2. Spread two halves (if using four pieces) of the bread with the raspberry jam.
3. Place the sliced cheddar on the other half. Sandwich 'em together and place on the heated skillet.
4. Press down lightly to toast, flip after a short bit. (Don't let it toast too much!)
5. Serve it up!

I ate my sandwich alongside a spinach and strawberry salad -- so good!

Spinach and Strawberry Salad
makes one serving

1 cup spinach
1/2 cup strawberries, rinsed, hulled, and sliced
1/2 tablespoons balsamic vinaigrette
1 tablespoons sliced almonds

1. Top the spinach with strawberries, almonds, and balsamic vinaigrette.

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What's For Breakfast: Overnight Oats



So, I've seen a number of different recipes for "overnight oats" on a variety of food blogs (see here, here, and here) -- and I decided it was about time I gave it a try myself. Making overnight oats couldn't be easier, and it's a great option for eating oats in the summertime when a piping hot bowl of oatmeal just won't do.

Overnight Oats (printer-friendly version)
makes 1 serving

1/2 cup rolled oats
1/2 cup nonfat vanilla yogurt
1 teaspoon ground cinnamon
generous sprinkle of flaxseed
1/2 cup blueberries

1. Mix together the oats, vanilla yogurt, cinnamon, and flaxseed. Cover with plastic wrap and stick in the fridge.
2. In the morning, mix in the blueberries or other fresh fruit. Let stand a few minutes to let the chill out.
3. Dig in!
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What's For Dinner (or Breakfast!): Sourdough French Toast



I put D in charge of dinner and after going through some options, he decided to do a breakfast-for-dinner dinner. Since I had a loaf of sourdough bread leftover from last night's chili festivities, I suggested he make french toast with it. A quick search on the Internet provided a recipe (from Panera, of all places!) for sourdough french toast. D amended it a little bit (mainly to decrease the servings) and instead of serving the french toast with strawberry rhubarb jam (which admittedly sounds quite good!), we instead served it up with some fresh berries, Grade B maple syrup, and Amaretto-spiked whipped cream. The sourdough bread definitely gave the french toast a bit of a tang, but overall, I think it turned out quite well.

Sourdough French Toast (printer-friendly version)
makes 6+ servings

1 1/2 cups liquid egg whites
1 1/2 cups organic half-and-half
1/2 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
1/4 cup raw sugar
1/2 teaspoon fine sea salt
one loaf sourdough bread, sliced
2 tablespoon organic canola oil

1. Add the oil to an electric skillet and preheat to 350 degrees.
2. Whisk together the eggs, half-and-half, vanilla, cinnamon, sugar, and salt in a shallow bowl.
3. Generously soak each side of the sourdough slices in the egg mixture. Fry the soaked slices for about 2-3 minutes on each side or until lightly browned.
4. Serve with fresh berries, syrup, and whipped cream (see recipe below).

(adapted from this Panera recipe)

Amaretto Whipped Cream
makes 4+ servings

1/2 cup organic heavy cream
1/2 tablespoon powdered sugar
1 teaspoon Amaretto

1. Chill a mixing bowl in the freezer for a few minutes.
2. Add the heavy cream and whip on high speed.
3. When the cream begins to thicken, add the powdered sugar and Amaretto. Continue to whip until stiff peaks form.
4. Serve immediately.

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What's For Dinner: Porkelope Chili

The other night the dinner plan was to have some porkelope burgers -- and then we discovered that we were out of charcoal. So, instead D cooked up the burgers on the stove. The result wasn't quite as tasty as the grilled variety. So, I decided to use the leftover cooked burger patties in a chili recipe. Who says the slow cooker is just for fall or winter meals? Not me!

Porkelope Chili (printer-friendly version)
makes 4+ servings

2 cans kidney beans, drained and rinsed
1 can organic diced tomatoes
1 small can diced green chili peppers, rinsed
10 oz ground meat (we used ground antelope)
1 teaspoon cumin
1 teaspoon ancho chile pepper
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
3/4 cup salsa
1 cup organic veggie broth

1. Mix together all of the ingredients in a 2-quart slow cooker bowl. Cook on high for 6 hours. Add additional seasonings to taste if necessary.
2. Serve over a bed of quinoa. (To make the quinoa, measure out one cup of quinoa, rinse it thoroughly, then cook in a rice cooker with 2 cups water using the "white rice" setting.)
3. Garnish with shredded cheese, Greek yogurt (or sour cream), or green onions . . . or whatever else your heart desires!
4. Serve alongside some slices of sourdough bread to sop up any leftover sauce!
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What's For Lunch: Greek Yogurt with Fresh Berries and Granola

Since I had some fresh berries leftover from yesterday's dessert, I decided they'd make an excellent topping for some Greek yogurt (sweetened with a little agave nectar). I finally got around to making another batch of granola; the recipe follows.

Cherry-Cranberry Granola (printer-friendly version)
makes 14+ servings


2 cups rolled oats
1 cup almond slices
1/2 cup raw sunflower seeds
1 cup unsweetened shredded coconut
1/4 cup toasted wheat germ
1/4 cup flaxseed
2/3 cup honey
1 tablespoon unsalted butter
1/4 cup brown sugar
1/4 teaspoon fine sea salt
1 1/2 teaspoons vanilla extract
1 cup dried cherries
1 cup dried cranberries

1. Preheat the oven to 350 degrees.
2. Spray a baking dish with oil and line the bottom with parchment paper. Set aside.
2. Mix together the oatmeal, almonds, sunflower seeds, and coconut on a rimmed baking sheet. Bake in the oven for about 8 minutes; stir midway through. Once lightly toasted, remove from the oven and pour into a large mixing bowl. Stir in the wheat germ and flaxseed. Set aside. Reduce the oven heat to 300 degrees.
3. Heat the honey, brown sugar, salt, vanilla, and butter in a small saucepan over medium-high heat. Stir, bringing the mixture to a boil, and then remove from the heat.
4. Pour the honey mixture over the dry ingredients and stir to combine. Add in the dried cranberries and cherries.
5. Spoon the granola into the prepared baking dish. Lightly pat down the granola. Bake for 25-30 minutes, or until lightly browned.
6. Let granola cool for 2-3 hours. After it has thoroughly cooled, break the granola into bite-sized pieces by hand or with the help of a butter knife.
7. The granola can be stored in a container with a tight lid for a couple of weeks (if it lasts that long!).
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What's For Dessert: Angel Food Cake with Fresh Berries



It's berries galore at the local supermarket -- and what better accompaniment with fresh berries than a slice of angel food cake? The last time I purchased one of these cakes at the store I accidentally picked up an artificially-flavored (and colored) strawberry angel food cake. Long story short, it was not good. A quick scan of the nutrition facts for a "regular" angel food cake indicated a whole bunch of ingredients. I decided it was about time I tried to make one myself. So, off to the store for an angel food cake (tube) pan, and I was good to go. I think my cake turned out rather well, though it definitely had a homemade appearance and was not quite as "perfect"-looking as the store-bought kind. But no matter, as the taste was nearly spot on. I think the altitude messed with the fluffiness a little bit, but otherwise, I think I'd call my first attempt at making an angel food cake from scratch a success!



Angel Food Cake (printer-friendly version)
makes 10+ servings

1 1/2 cups liquid egg whites (or the egg whites from about 12 eggs)
1 1/4 cups powdered sugar
1 cup unbleached all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon Amaretto (or almond extract, if you're a teetotaler)
1/4 teaspoon fine sea salt
1 cup raw sugar

1. Measure out 1 1/2 cups egg whites. (I was feeling lazy and was quite daunted by the need to separate out 12 egg yolks from the whites, so I used the carton variety.) Pour into a mixing bowl (I poured them directly into the mixing bowl for my stand mixer). Allow egg whites to come to room temperature, about 30 minutes.
2. Sift together the flour and powdered sugar. Repeat for a total of three times. Set aside.
3. Add the cream of tartar, vanilla extract, Amaretto, and sea salt to the egg whites. Beat the egg whites on high-speed. Gradually pour in the raw sugar while beating the eggs.
4. Continue to beat the egg white mixture until stiff peaks form.
5. Gently fold in the flour-powdered sugar mixture. Add the dry ingredients in small increments, about 1/3 cup at a time.
6. Spoon the mixture into an ungreased angel food cake (tube) pan.
7. Bake for 40-45 minutes, or until the cake springs back when gently touched.
8. Remove from the oven and immediately invert the pan. Let the cake completely cool in the pan.
9. After the cake has cooled to room temperature, carefully remove it from the pan. You may need to use a knife or flat spatula to gently cut around the edges to help it release from the pan.
10. Serve with fresh berries (see below) and a dab of whipped cream, if you are feeling particularly indulgent.

(adapted from this recipe)

Fresh Berries
makes 2+ servings

1 cup strawberries, rinsed, hulled, and halved
1/2 cup blackberries, halved
1/2 teaspoon raw sugar

1. Mix together the strawberries and blackberries.
2. Sprinkle the berries with the sugar. Gently mix the berries.
3. Let the berries sit for an hour or so to let the juices flow.
4. Serve with angel food cake or eat them straight from the bowl!
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What's For Dessert: Affogato

Another post inspired by a recipe from this month's issue of Everyday Food magazine. This time, it's a recipe for a simple dessert -- affogato. Basically, ice cream drowned in coffee and kahlua. (The term affogato means "drowned" in Italian.) My affogato was a bit melty since I used homemade vanilla bean ice cream. You can easily substitute in a store-bought brand (you already know I'm a fan of Haagen-Dazs five vanilla bean ice cream.

Affogato (printer-friendly version)
makes 1 serving

1 scoop high-quality vanilla bean ice cream
1/3 cup strong coffee or espresso
1 oz kahlua (the original recipe calls for Frangelico or any other hazelnut liqueur, but I happened to only have kahlua on hand)

1. Place one scoop of ice cream into a cup or bowl.
2. Pour the coffee and kahlua over the ice cream.
3. Top with dark chocolate shavings if desired.
4. Mangia!
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What's On The Side: Pearled Barley Risotto

It's time for another installment of "What Grains Can I Cook in My Rice Cooker?". For tonight's side, I decided it was about time I cooked up some of the pearled barley I had bought at the co-op a few months back. So what's pearled barley? Pearled barley is actually a processed version of regular barley -- making it slightly less nutritious. "Pearled" means that the outer hull has been removed as well as the bran layer. One upside of the process is that it takes a bit less time to cook and is not quite as chewy as regular barley. For my side dish, I used this recipe for Meyer lemon risotto from 101 Cookbooks as my starting point.


Pearled Barley Risotto (printer-friendly version)
makes 4 servings


1 C pearled barley
2 C + 2 T water
2 stalks celery, chopped
1/2 medium white onion, chopped
2 cloves garlic, minced
1/4 C dried porcini mushrooms, rehydrated
2 T olive oil
1/2 C Romano cheese, grated
1 C baby spinach, chopped
1/3 C Greek yogurt
1 t lemon zest
freshly ground black pepper
fine sea salt

1. Add the barley and water to a rice cooker. Cook on the regular white setting -- let sit at least 15 minutes after cooking time is complete.
2. Rehydrate the dried porcini mushrooms by placing them in a bowl and covering with boiling water. Let sit for 30 minutes. When the time is up, drain off the liquid.
2. Add the olive oil to a skillet and heat over medium heat.
3. Add the garlic and onion and cook, stirring constantly, for about 30 seconds.
4. Add in the chopped celery and mushrooms. Continue stirring to cook evenly. Cook for an additional 1-2 minutes. Remove from heat and set aside.
5. When the barley is cooked, add in the vegetables, cheese, spinach, Greek yogurt, and lemon zest. Stir to combine. Season with salt and pepper to taste.
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What's To Drink: Mango Coconut Smoothie

Since we had some leftover coconut milk from the stir fry recipe, I decided it'd make a good addition to a smoothie. I bought some frozen mango the other day to have another go at a mango lassi, but opted to use it in this new recipe as well. I think it came out rather well. Now I just need to get up the courage to make one of those smoothie recipes that include generous handfuls of spinach!

Mango Coconut Smoothie
makes 2+ servings

1 cup organic light coconut milk
1/2 cup frozen mango chunks
1/4 cup mango nectar
1 cup organic vanilla yogurt
raw sugar or honey [optional]

1. Blend together all of the ingredients. Add sugar or honey if necessary to sweeten.
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What's For Breakfast: Eggs and Hashbrowns

Just a classic combination for this morning's breakfast -- eggs and potatoes.

For the hashbrowns:
1 tablespoon olive oil
1/2 medium white onion, chopped
2 cups shredded potatoes (either fresh or frozen -- I went with frozen for the sake of convenience)
freshly ground black pepper
fine sea salt

1. Heat the olive oil in an electric skillet heated to 325 degrees.
2. Add in the chopped onions and cook for about one minute, stirring frequently.
3. Add the shredded potatoes and spread them out evenly.
4. Cook the onions and potatoes for about 4-6 minutes on each side. I like my hashbrowns extra-crispy, so I cooked them for probably a total of 15 minutes, flipping them every five minutes or so.
5. Season the hashbrowns with salt and pepper to taste.




For the eggs:
4 eggs
4 tablespoons organic skim milk
freshly ground black pepper
fine sea salt

1. Crack the eggs into a bowl. Add in the milk. Use a fork to lightly beat the eggs.
2. You can either scoot the hashbrowns to one end of your skillet, or remove them to a separate plate. (I removed them since our counter is on a bit of a slant, which makes keeping things separate a bit difficult!) Increase the heat to 350 degrees.
3. Pour the egg mixture into the skillet.
4. Use a spatula to constantly scrape up the eggs as they set to scramble them.
5. Season the eggs with salt and pepper to taste.

Serve up the eggs and potatoes immediately. Sprinkle with some shredded cheese if desired. (I used a little colby jack.)
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What I'm Packing for a Hike: Trail Mix

I am a huge fan of trail mix. However, sometimes GORP (good ol' raisins and peanuts) just doesn't quite cut it. For a hike this past weekend in Rocky Mountain National Park, I mixed together a bunch of mixed nuts, dried fruit, and chocolate chips. Typically I'd include a handful or two of M&Ms, but couldn't quite find the justification for all those artificial colors--so I opted to substitute in some high-quality chocolate chips instead. While an ideal snack for a high-intensity activity such as hiking down a trail, for the most part, trail mix is not something to snack upon casually. Something I need to keep trying to remind myself as I hear it calling to me from the kitchen cupboard . . .

Susan's Deluxe Trail Mix
makes 4+ servings

3/4 cup mixed nuts (the mix I used had pecans, almonds, cashews, hazelnuts, and brazil nuts)
1/4 cup diced dried fruits (I was feeling a little lazy, so bought a Sun-Maid mix of dried apples, raisins, golden raisins, plums, cherries, peaches, and apricots)
1/2 cup dried cranberries
1/2 cup dried cherries
1/4 cup high-quality chocolate chips (I used Ghiradelli, tho Guittard would work great, too)

1. Add all of the ingredients into a quart-size plastic bag (or whatever container you plan to hold your trail mix in.)
2. Gently shake the container to mix all the ingredients.
3. Enjoy out on the trail!
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Where to Eat: Fort Collins


{tasty leftovers}

Nine times out of ten when we decide to have dinner in Fort Collins we head to Taj Mahal. Though we now have an Indian restaurant in Laramie, we still find ourselves pulled in the direction of Taj Mahal when either of us get a taste for curry.

When it comes to ordering, we are quite boring, as we always get the same thing -- muttar paneer (fresh homemade cheese cubes cooked with green peas in a mildly spiced sauce). Sometimes we mix up our naan order however -- if we're feeling particularly ravenous we'll order naan stuffed with potatoes, cheese, or mixed vegetables -- otherwise we just get it plain. And, it goes without saying that we take an additional order to go so that we can enjoy leftovers the next day. So good!

The service at Taj Mahal is unobtrusive, courteous, and efficient. We've never had to wait for a table and the only time we've seen the restaurant super-busy was when we went there for dinner on New Year's Eve last year. Taj Mahal is consistently recognized as one of Fort Collins' best restaurants. It was given the "Best of Fort Collins" award in 2005 and 2006 by the Fort Collins Coloradoan, recognized as having the "Tastiest Cuisine" at the 1998 and 2001 Taste of Fort Collins events, and was named "Best Local Cuisine" by Tasty Fort Collins in 2008.

Taj Mahal Restaurant
148 W. Oak Street
Fort Collins, CO 80524
(970) 493-1105
Open daily for lunch (11a - 2:30p) and dinner (5p - 10p).
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What's For Dinner: Pad Thai

Another great recipe from the most recent issue of Everyday Food is the focus of tonight's dinner. I am a huge fan of pad thai, though I have never before made it at home. This recipe had the two qualities I most love -- super easy and super quick. D opted to mix in some shredded chicken to his plate; I would have mixed in some dry-fried tofu, but it didn't turn out as I would have liked (I had a box of the long-shelf-life stuff, and not the fresh kind) so I didn't end up eating it. But I think adding either meat or tofu to this recipe would help amp it up a little bit, plus add in a bit more protein.

Pad Thai 
makes 4 servings

8 oz wide rice noodles
1 small bunch green onions, chopped into thin slices, green and white parts separated
2 cloves garlic, minced
2 teaspoon vegetable oil
2 tablespoons fresh lime juice (1 lime)
3 tablespoons tamari sauce
2 tablespoons dark brown sugar
2 eggs, lightly beaten
1/4 cup cilantro leaves, rinsed and patted dry
1/4 cup unsalted peanuts, chopped
1 cup pre-cooked shredded chicken [optional]
1 cup dry-fried tofu cubes [optional]

1. Cook the rice noodles according to the manufacturer's instructions. (I boiled my rice noodles for 15 minutes. Other types may just require soaking in hot water for a certain amount of time.)
2. Whisk together the lime juice, tamari sauce, and brown sugar. Set aside.
2. Add the vegetable oil to a skillet and heat to medium-high.
3. Add the chopped green onions (white parts only) and garlic cloves. Cook, stirring constantly, for 30 seconds.
4. Add the lightly-beaten eggs to the skillet. Use a rubber spatula to agitate the eggs. Cook until just set, about 30-45 seconds.
5. Remove the egg mixture from the skillet and place on a plate.
6. Add the cooked noodles to the skillet. Pour the lime-tamari-brown sugar mixture over the noodles. Use tongs to evenly coat the noodles with the sauce. Cook for 1-2 minutes.
7. Add the egg mixture to the noodles, Use tongs to break up the eggs and evenly distribute the ingredients. Cook for 1-2 minutes longer. Stir in the green parts of the remaining green onions. Add in the pre-cooked shredded chicken or dry-fried tofu if desired.
8. Serve up the noodles on individual plates. Top each portion with cilantro leaves and chopped peanuts. Garnish with a lime wedge.

(adapted from Everyday Food magazine)

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What's For Dessert: Crisp Wontons with Strawberries and Yogurt

It turns out I am a sucker for food magazines. While in the airport the other day, I decided to pick up a copy of Everyday Food to entertain myself prior to takeoff. I've watched the TV version on PBS and have been inspired to try a few recipes from what I've seen there on several occasions. As I paged through the magazine, I found a number of recipes to try out. And of course, the first recipe I opted to try was one for dessert. This recipe was super-simple to make and quite delish.

Crisp Wontons with Strawberries and Yogurt 
makes 4 servings

8 wonton wrappers
1 tablespoon unsalted butter, melted
1 teaspoon cinnamon, divided into two portions
2 teaspoons raw sugar
12 almonds, finely chopped
1/2 cup plain Greek yogurt
2 tablespoons honey
1 cup strawberries, washed, hulled, and sliced in half

1. Preheat the oven to 400 degrees.
2. Place the wonton wrappers on a rimmed baking sheet. Brush each wrapper with the melted butter.
3. Mix together the cinnamon and sugar. Sprinkle over the top of each wrapper. Then, sprinkle each wrapper with the finely chopped almonds.
4. Place in the oven, and bake for five minutes, or until crisp and lightly browned. Check the wonton wrappers when the time is nearly up -- they can brown up quite quickly. (As witnessed (or, well, not witnessed until too late, anyway) with my first batch, oops!)
5. Remove the baking sheet from the oven and place the wrappers on a cooling rack.
6. Mix the remaining cinnamon into the Greek yogurt. Set aside.
7. Assemble the dessert. Place one crisp wonton on a plate. Top with a small scoop of cinnamon yogurt. Add a 1/2 T of honey on top of the yogurt. Next add the strawberry slices. Finally, finish it all off with another crisp wonton.
8. Serve immediately.

(adapted from Everyday Food magazine)
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What's For Dinner: Veggie Stir Fry with Ginger-Peanut-Coconut Sauce


Since D has meetings nearly every Monday night, it's important that whatever meal I plan is a quick one. So, for tonight I decided it was time to try a new stir fry. For tonight's meal, I again used a frozen veggie blend (broccoli stir fry veggies) and added in some fresh snow peas and tofu cubes. I stopped by at the co-op to pick up a new cooking sauce, and opted for the ginger peanut sauce. I also picked up a can of organic light coconut milk to stir into the sauce, both to add flavor and to thin it out a little bit.

D had a rotisserie chicken left over from the weekend so shredded up some of it and cooked it in the ginger peanut/coconut milk sauce for a few minutes to warm it back up. He added the chicken to his portion; I opted to keep my entree vegetarian. Both were served over a bed of jasmine rice.

Veggie Stir Fry with Ginger-Peanut-Coconut Sauce
makes 2+ servings

1 cup jasmine rice
1 cup veggie broth
1 cup water
1 tablespoon sesame oil
1 package stir fry veggies
handful of snow peas
1 package firm tofu cubes
1 bottle ginger peanut sauce
1 can organic light coconut milk
chopped roasted unsalted peanuts

1. Cook the jasmine rice according to the manufacturer's instructions. I just popped all the ingredients in my rice cooker, and it was ready in about 45 minutes.
2. Drain the tofu package. Pour the contents onto a towel and use light pressure to remove as much moisture as possible.
3. Heat a skillet over medium-high heat. Add the tofu cubes. Use a spatula to press down on the cubes, holding for about 5 second intervals. Flip the cubes a few times until sides are golden. Remove from heat.
4. Add about 1 T sesame oil to an electric skillet. Heat to 375 degrees. Add in the frozen veggies and stir fry; about 5-7 minutes. When the veggies are nearly done, add in the snow peas and tofu.
5. Mix together the ginger peanut sauce and coconut milk, in a 1:2 ratio. (I used about 1/4 C ginger peanut sauce and 1/2 C coconut milk -- mix together to taste.) Stir in to the stir fry veggies. Place the cover over the skillet and turn the heat down to simmer. Let it simmer for a few more minutes.
6. Serve the veggies and tofu over a bed of jasmine rice. Add shredded chicken if desired. Garnish with the chopped peanuts.

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Ingredient Spotlight: Flax Seed

D and I recently purchased a box of milled flax seed so that we could add extra nutrients to the things we eat. (We just put the flax seed in a salt shaker we had sitting around unused.) In addition to adding a sprinkle of flax seed to things such as oatmeal and smoothies, it can also be used as a fat substitute. In general, 3 T of milled flax seed can replace 1 T of fat or oil. In addition, 1 T of flax seed plus 3 T of water can replace an egg. So there are all kinds of uses for this nutrient-rich seed! As to nutrition facts, for this product, one serving (2 T) has 60 calories and 5 grams of fat (all unsaturated). It also packs in 4 grams of fiber and 3 grams of protein. So what exactly is so great about flax seed?
  • It is the largest non-animal source of Omega-3 fatty acids. These fatty acids are essential for good health, but aren't made naturally by the body. They play an important role in brain function and also are important for eye, hair, skin, heart, nerve, and joint health.
  • According to the University of Maryland Health Center, research indicates that omega-3 fatty acids "reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer, and arthritis."
I have been taking an organic flaxseed oil (1000 mg) supplement for awhile now. This supplement contains 450 mg of omega-3 (alpha-linolenic acid), 110 mg of omega-6 (linoleic acid), 110 mg of omega-9 (oleic acid), and 50 mg of "other fatty acids." If you are not averse to animal products, you could opt to take a fish oil supplement, which provides much of the same nutrients. And if you wish to get your omega-3 fatty acids in whole food form, both salmon and tuna are excellent options.
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